Lunchbox Salad with Veggie Penne, Broccoli, and Pesto
Ingredients
- —275 g veggie penne
- —1 broccoli
- —4 ripe tomatoes
- —3 tbsp pitted black olives
- —2 tbsp pine nuts
- —4 tbsp green pesto
- —1 handful grated pecorino
- —black pepper
- —1 tbsp extra virgin olive oil
Instructions
Cook the veggie penne al dente according to the package instructions.
Drain and mix immediately with the pesto and, if desired, a splash of olive oil.
Cut the broccoli into small florets and cook briefly until tender-crisp.
Rinse with cold water and drain well.
Combine the broccoli, tomatoes, olives, and pine nuts with the pasta.
Season with black pepper.
Let cool and store covered in the refrigerator.
Sprinkle the grated cheese on top just before serving.
Serving Tip
This refreshing pasta salad with veggie penne is perfect to take to school or work. Light, nutritious, and full of color, with crunchy broccoli, ripe tomatoes, and a smooth pesto flavor that ties everything together. Serve this pasta salad slightly chilled; it's ideal for on-the-go and stays fresh and flavorful even after a few hours.
Storage Tip
Store covered in the refrigerator for up to two days and add the cheese just before serving.